| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Beans |
10 |
Servings |
INGREDIENTS
| 2 |
lb |
Pinto beans |
| 2 |
qt |
Water |
| 1/2 |
lb |
Salt pork |
| 2 |
ts |
Salt |
| 1 |
c |
Molasses |
| 1 |
ts |
Dry mustard |
| 2 |
tb |
Brown sugar |
INSTRUCTIONS
Wash beans,discarding imperfect ones. Cover with water; bring to the
boiling point, boil 2 minutes, then soak 1 hour or more. Without draining,
cook slowly until the skins burstwhen you take of few on a spoon and blow
on them. lDrain, reserving the cooking water. cover salt pork with boiling
water. Let stand 2 minutes, drain, and cut 1-inch gashes every 1/2 inch
without cutting through the rind. Put the beans in the bean pot. Push the
pork down into the beans until all but the rind is covered. Mix remaining
ingredients. Add 1 cup of the reserved water and bring to the boiling
point. Pour over the beans and add enough more water to cover the beans.
Cover the bean pot. Bake 6 to 8 hours at 250F. Add water as needed to keep
the beans moist. Uncover the last hour of baking so that the rind will be
brown and crisp.
Recipe By : The Little Mountain Bean Bible Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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